The name says it all. What makes these cookies perhaps better than a brownie (if that’s even possible?) is that they bake in a fraction of the time that a pan of brownies take, so you’ll be biting into that moist and chocolaty brownie satisfaction that much sooner. A chocoholic’s dream cookie. Store in an airtight container up to three days.

Ingredients:

4 tablespoons (2 ounces or 55 grams) unsalted butter, cut into cubes

4 ounces (115 grams) unsweetened chocolate, finely chopped

1 cup (7 ounces or 200 grams) granulated sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 cup (5 ounces or 140 grams) all-purpose flour

1 teaspoon baking powder

3/4 cup walnuts (3 ounces or 85 grams), chopped, divided

Directions:

Place an oven rack in the middle position.

Preheat the oven to 350°F (180°C). Line a sheet pan with parchment paper.

In a large heatproof bowl heat the butter and chocolate to just melted, stirring frequently

Stir in the sugar, salt, and vanilla. Stir in the eggs, one a time, until completely mixed in.

Add the flour and baking powder to the bowl, then stir to combine. Stir in half of the chopped walnuts.

Scoop the batter into 12 balls, spacing evenly on the pan.

Sprinkle the remaining walnuts over the top of each cookie.

Bake until the cookies are puffed, cracked, and barely set, about 8 minutes. Do not over-bake.

Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool.